When I was younger, I hated Sundays. I spent the whole day being grouchy about the return to school the next day

I would begrudgingly get in my pajamas and lay in bed. My mom came in to read me a good night story.

On a normal night, my mom would read me one chapter, then I would sail away to dream land. On Sunday nights, I sat there with my eyes open but heavy, asking for chapter after chapter. If there was a moment of weakness where I started to drift off to sleep, my mom would stop reading. I would sense the change and wake back up and ask for another chapter and tell her I wasn’t tired.

I kept thinking there was some way to delay the inevitable.

Now that I am an adult, I love Sundays. I have accepted that the work week is around the corner and am ok with it.

I don’t want to ruin my entire day by worrying about the next one. Because no matter what it is coming.

What I didn’t notice when I was younger was the quiet peaceful feel of a Sunday.

Now I love the slow cooked Sunday supper. I love the smell of a roast cooking away all day.

I love the quiet walk to and from church. I love the peace of mind I get on a Sunday. There isn’t anything you can do to stop the work week from coming, so you might as well enjoy what you have in Sunday.

Ingredients (serves 4)

2lb. Boneless Pork Loin Roast

2 Garlic Cloves, grated

1 Teaspoon of Salt

½ Teaspoon of Pepper

2 Sprigs of Rosemary

3 Slices of Prosciutto

1 Tablespoon of Olive Oil

2 Shallots, sliced

2 Cups of Low Sodium Chicken Stock

1 Cup of White Wine

4 Russet Potatoes, halved

1lb. of Kale, stems removed

¼ Teaspoon of Crushed Red Pepper Flakes

Preheat the oven to 325.

Combine the grated garlic with the salt and pepper in a small bowl. Rub the garlic, salt, and pepper mixture all over the pork loin.

Lay the two sprigs of rosemary length-wise on top of the loin. Cover the sprigs with the prosciutto. Using kitchen string, securely tie the prosciutto in place.

Heat the olive oil in a large Dutch oven over high heat. Add the pork loin to the Dutch oven. Sear the bottom of the loin for three minutes. Remove the loin from the pot.

Add the shallots to the Dutch oven. Cook them for a minute or two. Pour in the white wine and chicken stock. Use a rubber spatula and deglaze the pan.

Place the potatoes and pork loin back to the Dutch oven and then place it in the oven.

Cook the roast for two and a half hours.

After two and a half hours, remove the Dutch oven. Add the kale and red pepper flakes to the pot and return it to the oven with the lid on for another half an hour.

When the roast is done, let it rest for at least 10 minutes before cutting into it. Cut a tiny slit in the crispy prosciutto crust and slide out the sprigs of rosemary.

This is a super easy meal to make that just so happens to look impressive. It is great for a slow Sunday supper or for a holiday dinner.

Sit back and enjoy your dinner, because tomorrow it is back to the grind.